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100% real. Filled with possibilities. Try making bacon cheddar potato soup. Same recipe as potato buds. Add milk & butter. Per 1/3 Cup as Packaged: 90 calories; 0 g sat fat (0% DV); 25 mg sodium (1% DV); 0 g sugars. See nutrition facts or as prepared information. Box Tops for Education. For more recipe ideas visit BettyCrocker.com. Questions? Call 1-800-754-3516 Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. For more recipe ideas or questions visit BettyCrocker.com. Gluten free. 100% recycled paperboard. Carbohydrate Choices: 1.
Potatoes (Dried), Mono and Diglycerides (to Improve Texture), Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite and Citric Acid.
About 2 Servings: 2/3 cup water; 1 tbsp butter; 1/4 tsp salt (use less if desired); 2 tbsp milk; 1/2 cup mashed potatoes; 1-1/2 to 2-1/2 minutes microwave times. 3 or 4 Servings: 1-1/3 cups water; 2 tbsp butter; 1/2 tsp salt (use less if desired); 1/3 cup milk; 1 cup mashed potatoes; 2-1/2 to 4 minutes microwave times. 33 or 34 (entire package) (If making entire package, heat ingredients in 8-quart stockpot, and whip potatoes with whisk or spoon) Servings: 13-1/2 cups water; 1 cup butter; 1 tbsp plus 1 tsp salt (use less if desired); 2-1/2 cups milk; entire package mashed potatoes; microwaving not recommended. Sodium content per serving without salt is 70 mg. Stove-Top Directions: 1. Heat water, butter and salt to boiling in saucepan. 2. Remove from heat. Stir in milk and potatoes just until moistened. Let stand about 30 seconds. Whip with fork or spoon. Refrigerate leftovers. Microwave Directions: 1. Stir potatoes and salt in microwavable bowl. Stir in hot water, milk and butter until moistened. 2. Cover; microwave on high as directed in chart, stirring once, until hot. Caution: Hot! Whip with fork. Refrigerate leftovers.
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